Rasam

A Tam-Brahm meal isnt really complete without the comforting rasam. Quick to make if you have the hang of the blend of tastes, its wonderful for kids too. It will take a few trials to get the blend of flavours just right. I could do it, so can anyone!

Ingredients
 Tur dal 1/4 cup washed well
Asafoetida a pinch
Turmeric powder 1/4 tsp
Tamarind extract of a small gooseberry sized piece
Sambar powder 1 tsp
Rasam powder 1 tsp
Tomato 1 big chopped to small pieces
Ghee, mustard seeds, curry leaves, red chillies for seasoning.
Chopped coriander to garnish
Salt to taste.
Jaggery to taste

Method

1. In a pan, mix the tamarind water, sambar powder, rasam powder, tomatoes, salt and boil till tomatoes get cooked.
2. Cook the tur dal with asafoetida and turmeric powder in a pressure cooker. Mash the dal well.
3. Once the tamarind mix is cooked, add the dal water. Adjust salt and water levels and simmer for few mins till rasam starts frothing. Switch off heat.
4. Add jaggery and chopped cilantro. On top of this season with seasonings. I add roasted-crushed jeera pepper to the seasonings.

Note:

• Add crushed garlic to the seasonings to make garlic-rasam.
• An extra helping of pepper in the seasonings can give it the pepper-rasam twist.